Post by nana on Feb 19, 2022 12:06:08 GMT -5
This is one of my mom’s recipes that I thought died with her and was lost, but a copy has happily been found, and what’s more, it actually must have been written down the way she made it because it tastes just like hers!! I remember her painstakingly grinding the almonds a handful at a time in her blender so she didn’t end up with almond butter, but you can now easily buy finely ground almond flour (I use Bob’s Red Mill brand) which makes this a recipe that comes together in almost no time. And it is soooooo good!
Preheat oven to 350 and line a jelly roll pan (10”x15”) with parchment paper.
1/2 lb butter (2 sticks)
1 cup sugar
3 eggs
2 TBSP sour cream
1/2 lb almond flour or finely ground almonds
5 TBSP flour
1/2 tsp almond extract
(pinch of salt if using unsalted butter)
raspberry jam for filling
Cream butter and sugar until fluffy. Add eggs and sour cream and almond extract, and mix well. Fold in almonds and flour, and spread evenly in the lined pan. Bake until set and lightly browned, about 30 min. Let it sit a few minutes out of the oven, and then remove from pan by flipping it upside down onto a cooling rack and peeling the paper off the back. Let cool completely, cut it down the middle and put the two pieces one on top of the other with a generous amount of raspberry jam in between. Dust the top with powdered sugar, and cut into squares.
A few notes:
It is best to make it a day ahead, or at least a few hours to give the jam time to kind of bind the two pieces together, before you try to cut it into squares. I put it together and then wrap it tightly and let it set and then just before serving I dust it with the powdered sugar and cut it. I also like to flip it back right side up because its easier to spread the jam on the smoother topside, and I think it’s prettier too.
Preheat oven to 350 and line a jelly roll pan (10”x15”) with parchment paper.
1/2 lb butter (2 sticks)
1 cup sugar
3 eggs
2 TBSP sour cream
1/2 lb almond flour or finely ground almonds
5 TBSP flour
1/2 tsp almond extract
(pinch of salt if using unsalted butter)
raspberry jam for filling
Cream butter and sugar until fluffy. Add eggs and sour cream and almond extract, and mix well. Fold in almonds and flour, and spread evenly in the lined pan. Bake until set and lightly browned, about 30 min. Let it sit a few minutes out of the oven, and then remove from pan by flipping it upside down onto a cooling rack and peeling the paper off the back. Let cool completely, cut it down the middle and put the two pieces one on top of the other with a generous amount of raspberry jam in between. Dust the top with powdered sugar, and cut into squares.
A few notes:
It is best to make it a day ahead, or at least a few hours to give the jam time to kind of bind the two pieces together, before you try to cut it into squares. I put it together and then wrap it tightly and let it set and then just before serving I dust it with the powdered sugar and cut it. I also like to flip it back right side up because its easier to spread the jam on the smoother topside, and I think it’s prettier too.